Summer Bean Salad II recipe

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Ingredients

1 (15 ounce) can light red kidney beans, drained and rinsed
1 cup fresh corn kernels
1 small onion, diced
1 cup cherry tomato halves
2 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon olive oil, or as needed
salt to taste
ground black pepper to taste
⅓ cup thinly sliced fresh basil

Nutrition Info

113 calories
carbohydrate: 18.7 g
cholesterol: : -
fat: 2.9 g
fiber: 5.1 g
protein: 5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 187.5 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

Recipe Yield

6 servings

Recipe Note

Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!

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